Osmosis, on the other hand, can be reversed. This is done by using a
controlled external pressure of approximately 60 atmospheres, an
atmosphere being equal to the air pressure at sea level—
pounds-per-square-inch ( × 10
5
Pa.) In reverse osmosis, this pressure is applied to the area of
higher solute concentration—in this case, the seawater. As a
result, the pressure in the seawater pushes water molecules into a
reservoir of pure water.

Eric Schulze, PhD is a molecular and cellular biologist, genetic engineer, former Federal biotechnology regulatory, educator, and science policy strategist. Eric is the current Senior Scientist at Memphis Meats , where he leads the scientific development and strategy of clean meat production. He writes and lectures regularly about food science, the future of food, and science communication on TV, radio, and online. Eric is seen in thousands of schools nation-wide as the host of the Webby-nominated TV show, Ask Smithsonian . His hero is Carl Sagan hybridized to Alton Brown.